Now is the time to find fresh, in-season produce at your local farmers market. Most farmers markets offer a wide variety of foods in addition to fruits and vegetables, and many of these markets are located outdoors in summer’s heat. Keep food safety in mind when deciding what to buy and how to take it home.

Think of the rainbow when choosing which fruits and vegetables to purchase. A great way to eat nutritiously is to put a spectrum of colorful fruits and vegetables on your plate. The more color variety, the better for your health.

Consumer Reports cautions against buying raw milk or raw milk cheese because they can harbor dangerous bacteria. Instead, confirm that any milk products have been pasteurized. Do not buy unpasteurized cider or juice, either.

If you purchase perishables such as milk, some cheeses, meat, chicken or eggs, make sure that the seller has kept these foods chilled to the proper temperature. Save perishable purchases for the end of your trip so that you can put them in a cooler on ice right away.

Watch vendors carefully for food safety practices. They should change gloves when they move from raw to ready-to-eat or cooked foods. In fact, Consumer Reports recommends avoiding cooked and ready-to-eat foods at farmers markets because you cannot know how they have been prepared and stored.

The U.S. Department of Agriculture offers these additional tips for food safety:

• Carefully examine your produce for large bruises, cuts and insect holes. These flaws can potentially harbor bacteria that can spread rapidly to the inner parts of the produce.

• Store perishable items as soon as possible after buying them; they should not remain in hot weather (90 degrees or above) for more than one hour and should not be at room temperature for more than two hours.

• Wash produce thoroughly under running water, even if you plan to peel it before eating, cutting or cooking. Bacteria can be present on the outside of foods such as watermelon, which can be transferred to the inside when you cut or peel them.

• Dry produce with a clean cloth or paper towel to help eliminate bacteria.

• Refrigerate cut or peeled fruits and vegetables within two hours after you cut, peel or cook them (or one hour if the temperature is 90 degrees or warmer).

Sources:
Consumer Reports
The StayWell Company, LLC
U.S. Department of Agriculture